John Gregory Smith showcased a delicious Turkish Delight Cheesecake on Sunday Brunch.

The ingredients are: 70g digestive biscuits, 100g butter, melted + extra for greasing, 400g cream cheese, 100g icing sugar, 250ml double cream, 2 tbsp rose water, 350g Turkish delight, cut into ½ cm pieces and 80g pomegranate seeds.

See John’s recipes in his book titled: Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara available from Amazon now.